Mediterranean Chicken Bake with Capsicum and Basil

This is an easy, nutritious mid-week dinner that does not take a lot of time or effort, but the result is delicious.

The other great part of it is that this dish can go from the stovetop to the oven to the table, creating a communal Mediterranean eating experience.  Tweet: When you have an early meeting or you just can’t face eating before you rush out the door, then a smoothie is the perfect morning companion.  Click to tweet


2T olive oil

6 chicken thigh fillets

Salt and pepper to season

1 red onion, peeled and cut into wedges

4 cloves garlic, peeled and lightly crushed

1 red capsicum, cut into thick slices

1 yellow capsicum, cut into thick slices

6 anchovies, chopped (optional)

½ cup chicken stock

Pinch of sugar

1 can of cannellini beans – drained & rinsed

1 cup loosely packed basil leaves, torn

Splash of balsamic vinegar


  1. Heat oven to 200 degrees C.
  2. Take a large baking dish or frying pan that can be placed on the stovetop as well as oven and heat over high heat.
  3. Add the olive oil, season the chicken thigh fillets with salt and pepper and pan fry until brown on both sides.
  4. Remove from stovetop and add the onions, garlic and capsicum around the chicken pieces.
  5. Scatter with anchovies and pour over the stock.
  6. Season with salt and pepper and a pinch of sugar, and transfer to the oven for 15mins.
  7. Add cannellini beans and cook for a further 15-20mins, until the chicken is cooked through.
  8. Remove from oven and scatter with torn basil leaves and serve immediately with a splash of balsamic vinegar.

Serves 3-4


Be Well / Love Life / Heidi Dening / Founder and CEO / Workable Wellness

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